Lemon Meringue Cup Cakes

These zesty little cup cakes can be eaten warm with a drizzle of cream or cold with a nice cup of tea.  Lots of zing from the home-made lemon curd and the lemon sponge then the dreamy meringue topping. 

 Is the kettle on????

For the sponge

4 oz self-raising flour
4 oz caster sugar
2 large eggs
4 oz unsalted butter, softened
Zest of 1 lemon
2 tbsp lemon juice

Pre-heat the oven to 180C

Place all the ingredients in a large bowl and whisk with a hand-held electric mixer until pale and fluffy.

Place 12 large muffin cases into a muffin tin (this will help them keep their shape) put 1 dessertspoon of the mixture into each cake case and bake for 10-12 minutes until risen and golden.

For the lemon curd

Zest and juice of 4 lemons
4 large eggs
12 oz caster sugar
8 oz butter
2 tsp cornflour

Beat the eggs in a bowl then add the rest of the ingredients.

Set the bowl over a pan of simmering water and whisk until the lemon curd thickens.
Remove from the heat and whisk again for 1 minute. leave to cool.


For the meringue topping

3 large eggs, whites only
6 tbsp caster sugar

Whisk the egg whites until they form soft peaks the add 1 tbsp of the sugar at a time whisking after each addition until the mixture is stiff and glossy.  Place the mixture in an icing bag fitted with a large nozzle.

Put 2 tsp of lemon curd on top of each cup cake then pipe on the meringue.

Brown the meringue with a kitchen blowtorch or place briefly under a pre-heated grill set at high.